Chee cheong fun (or rice noodle rolls) is a dish that needs little introduction to most Singaporeans.

We are probably used to the factory-made ones (which are available at your neighbourhood kopitiams). Other than the atas freshly made ones from crystal jade / imperial treasur, I only know of one stall at the Old Airport Road FC which serves freshly made CCF.

@chefweihkcheongfun is a new entrant to the local CCF scene. Helmed by an experienced ex-Peach Garden chef, it serves freshly made CCF made from four different types of flour — potato, chestnut, tapioca and wheat starch.

I love that their CCF are thick, chewy and smooth. Besides the plain version ($3), there is also the mushroom ($4), char siew ($4) and prawn ($5). They are very generous with their fillings --- the prawns are plump, fresh and juicy and the charsiew / stirfried mushroom are actually quite substantial. The accompanying soy sauce was really really good with a nice balance of sweet and savoury.

More importantly, their hae bee hiam was simply addictive. It is packed full of umami and I had to stop myself from going back for more.

Chef Wei HK Cheong Fun is now available at Clementi, Bukit Panjang and AMK as well. I suggest going during non-peak hours as the CCF are made to order and you can expect to wait at least 30 minutes or more during peak hours!